Easy Buddha Bowl with Creamy Lemon Vinaigrette

I am so excited to introduce Deb from Bowl Me Over. This easy buddha bowl recipe looks so delicious. Make sure you take a few minutes to stop by her site and see what else she has cooking. Thanks so much for sharing this great recipe Deb!

Hey my name is Deb and I’m from Bowl Me Over and I’m here today to share a recipe! Thank you Cynthia for the opportunity to guest post today! So let me start by telling you a little bit about me. Why Bowl Me Over? Because a lot of the things I make end up in a bowl, hence the name! 😄 I live in the sunny Central Valley of California. While you may be still have winter weather we are enjoying the beginning of our spring with 75 degree days and cool evenings before the big heat of the summer.

Because we have such mild weather in the winter (for the most part!) I purchase the majority of our produce at the year-round farmers market. This week at the market there were a TON of delicious things like beautiful greens, nuts and lemons and I loaded up.

Easy Buddha Bowl recipe with Creamy Lemon Vinaigrette

Easy Buddha Bowl with Creamy Lemon Vinaigrette

When I came home I decided it would be easiest enough to toss together a simple Buddha Bowl for dinner. If you haven’t had a Buddha Bowl, you’re in for a treat! Basically they are grains, greens, legumes with other vegetables and maybe a handful of nuts on top!

What I like about this bowl is you’ll use items you already have in your fridge and pantry and because I enjoy making meal time simple, I’m hoping you can relate!

EASY BUDDHA BOWL RECIPE

Super simple meal on the table in less than 30 minutes!

And remember I said simple? You can certainly cook the rice, but I took a shortcut and used a microwavable packet. It’s a perfect serving for two and it it was done in 90 seconds – who doesn’t love that? From there I added cannellini beans and a handful of spinach to each bowl and topped with tomatoes, radishes, olives and cucumbers.

Creamy Lemon Vinaigrette has tons of flavor and none of the guilt!

Next I made the vinaigrette – greek yogurt, lemon, parsley and some spices – whirled it up in the blender until it was combined and everything was creamy and drizzle-able (that’s a word, right?!!).

Just like that and dinner is done! This delicious buddha bowl contains everything you need for an easy meal for two! If you’re a meat eater just add some sliced chicken, pork or beef, it’s that simple!

5 from 2 votes

Print

Easy Buddha Bowl with Creamy Lemon Vinaigrette

Easy light dinner or lunch.

Course
Salad

Prep Time20minutes

Cook Time2minutes

Total Time22minutes

Servings2people

Calories1339kcal

AuthorSouper Chef Deb from Bowl Me Over

Ingredients

2cupssalad greens

2cupsbrown rice cooked

2can cannellini beans drainedrinsed

Assorted toppingsbell pepper, sliced olives, chopped cucumbers, sliced tomatoes and chopped onions use the vegetables you have on hand

Lemon Vinaigrette

1 7ozcontainer plain Greek Yogurt

1/4cupfreshly squeezed lemon about 1 1/2 lemons

1/4cupolive oil

1tbspchopped parsley

1/2tspsalt

1/4tsppepper

1/8tspgarlic powder

2tbspwater

Instructions

Divide the brown rice, beans and greens between two bowls. Top with optional vegetables.

Make the vinaigrette - add all of the vinaigrette ingredients to the blender except the olive oil and water. Pulse to combine. Drizzle the olive oil in while the blender is processing. Add the water one tablespoon at a time until the salad dressing is creamy and easy to drizzle.

Serve topping the salad. Leftover salad dressing will keep in the refrigerator for 3-4 days.